Need Quick Beef Heart Recipe!

Smokin' Todd

<p />Hey folks,
I came across this heart while browsing the beef section. I did come across a tounge, but at 4.50 a lb, in addition to time constraint, just not this time.
Since it was only two bucks I'd thought I would try it as an appetizer to the ribs/thighs main course.
So...time/temp? I have the small heating up as I type. Since it's beef will cow lick work?
Any help will be greatly appreciated!
ST

Unknown

Smokin' Todd,
Mr.Gppgle might help.

[ul][li]http://www.cooks.com/rec/search/0,1-0,beef_heart,FF.html[/ul]

BajaTom

Smokin' Todd,
When I was one of my diets I use to get ground beef heart for hambugers. It was very good and very lean. Good luck, Tom

gdenby

Smokin' Todd,[p]This will probably come thru too late, but...[p]Cut off all the fat, cut off all the stringy cord-like gristle. Pretty much reduce the piece to just the muscle tissue. Cube, soak quickly in marinade, teriyaki is good, skewer and cook at medium high heat.[p]$4.59 for tongue seems high, $2.00 for a whole heart pretty cheap. If you have time, a well trimmed heart is about as good as a steak.[p]gdenby

wobin

Smokin' Todd,
Not quick but I used stuff them with hot peppers and garlic, sew them up and boil with your favorite seasonings till tender. Then remove the string and chop everything up real fine. Makes a good spread with crackers and cheese.

Smokin' Todd

gdenby,
Yep those are the prices. Total for the tounge was 12 plus bucks, and wasn't prepared to spend that much at the time.
I'll have to try a butcher and maybe quality will be better as well.
I stumbled over a few recipes, although none for BBQ, and all seem to have one similar process...that was to soak in cold water to remove blood, then remove viens and arteries. Are those the "stringy-cord like gristle" you are referring too?
One recipe was for a 8-9 hr cook in a crock pot. I certainly do not want to spend thay much time on this.
Do you think this can be smoked low and slow and sliced?
Your response is not late by the way. I decided an hr ago to put it in the freezer and crack at it next weekend.
I appreciate your input.
ST

pal

Smokin' Todd,[p]Next time try Peruvian anticuchos. Here are two links and I'm sure you can find more.
http://fooddownunder.com/cgi-bin/recipe.cgi?r=5116[p]and
<a href-"http://www.recipesource.com/ethnic/americas/peruvian/00/rec0006.html"&gt;
http://www.recipesource.com/ethnic/americas/peruvian/00/rec0006.html</a&gt;